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Author Notes: I grew up eating my paternal grandmother's (Grandma Val) twice baked potatoes that she lovingly made for Thanksgiving always, for every other holiday, and whenever we requested them. They frequently accompanied her brisket also. Breaking from tradition, I came up with this recipe a few years ago. They add a new dimension of flavor to traditional Thanksgiving flavors. I'll even eat them cold. - testkitchenette

Serves about 4, depending on potato size and appetite

2-1/2pounds sweet potatoes, pricked all over with a fork

1/2cup coconut milk, heated in a saucepan and kept warm until ready to use

1tablespoon maple syrup or honey

1teaspoon fresh ginger, grated

1teaspoon adobo sauce

1/2-1teaspoons salt, to your liking

pepper to taste

1-3splashes olive oil

handfuls pecans, chopped

gallons shredded unsweetened coconut

Preheat the oven to 350F

Cook the sweet potatoes in the oven for 1 hr and 10 min until a skewer slides through it like butter. Set aside and let cool.

When easy enough to handle, cut in half (so flattest side will sit on baking dish) and scoop out flesh (leaving some on bottom and sides of potato skins so it won’t split or rip) into a bowl.